The Eschelichia coli contamination of meat in the Katutura open market select="/dri:document/dri:meta/dri:pageMeta/dri:metadata[@element='title']/node()"/>

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dc.contributor.author Shigwedha Nditange en_US
dc.date.accessioned 2013-07-02T14:10:46Z
dc.date.available 2013-07-02T14:10:46Z
dc.date.issued 19991100 en_US
dc.identifier.uri http://hdl.handle.net/11070.1/4481
dc.description.abstract Abstract by author: en_US
dc.description.abstract Escherichia coli contamination for the meat sold at Katutura Open Market was investigated. Findings indicated that there is a significant difference due to the effect of spices and effect of cooking, except on the effect of time of that are analysed statistically. The slaughtering method, transportation of carcases and the handling which is presently performed by the vendors seemed to be the main sources of contamination. It was also found that the effectiveness of the Ministry of Health and Social Services, together with the Municipality Health Inspector for prevention of outbreaks or minor aliments is hampered by some factors that include the inappropriate infrastructure, despite all these, nothing has been recorded as an outbreak in Namibia so far en_US
dc.format.extent 18 p en_US
dc.language.iso eng en_US
dc.subject Beef cattle en_US
dc.subject Beet cattle carcasses en_US
dc.subject Cattle Diseases en_US
dc.title The Eschelichia coli contamination of meat in the Katutura open market en_US
dc.type thesis en_US
dc.identifier.isis F004-199299999999999 en_US
dc.description.degree Windhoek en_US
dc.description.degree Namibia en_US
dc.description.degree University of Namibia en_US
dc.description.degree B Sc Agriculture en_US
dc.masterFileNumber 2795 en_US


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